An ultra-luxe pound cake recipe adapted to cupcake format, with a lemon flavor so bright and cheerful, it will make all the zesting and juicing well worth the effort! The citrus plays beautifully with the buttery poundcake here. As a poundcake purist I can safely say that if you are going to mess with a classic, you better do it right!
We start by zesting and juicing a whole lot of lemons for this cake. 8 lemons sounds like a lot, but you are doing the work for the batter, the syrup (to soak the cupcakes and make them extra moist and lemony) and the sharp, tart glaze that will wake you up!
Put on some nice music and get right to it!
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Last Updated: March 25, 2021
When I was pregnant last year, there were so many reasons it felt like a cloud was hanging over us, the pandemic being just one of them. Most of the time we powered through, busy with work, getting the house ready for the baby, and like everyone else in the world, tracking down toilet paper and disinfecting our groceries took up 80% of whatever time was left over! The upcoming early months with the baby seemed very daunting at the time, especially since we were not going to have anyone to help out at home, so to make it fun and to have something to mark the milestones and celebrate the fact that we were “surviving” early parenthood, I planned this very special little side project: I decided that for each of our baby’s monthly birthdays (the 25th of each month), I would make a seasonal cupcake recipe, and take his picture with the cupcakes!
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Few times a year I spend the better part of a Saturday assembling wontons. I try to go seasonal with the fillings, but if not, I fall back on the classic fillings: usually a combination of ground chicken, ground pork, diced shrimp, fresh ginger and scallions, and finely chopped water chestnuts. Ever since I took the “Wonders of Wontons” class at the Civic Kitchen in San Francisco, I’ve felt super empowered to experiment with wontons and potstickers. They are easy to assemble (time consuming, sure, but oh so rewarding), easy to freeze, and if you fold them a certain way, can double as boiled wontons as well as potstickers.
This year I tried adapted a recipe from Bon Appetit Magazine, which suggests adding sesame oil as well as vegetable oil to the filling and whisking (almost beating) it till the fat is fully incorporated in the filling. When cooked, it makes for a really lush wonton. I switched the pork for chicken so maybe mine weren’t as fatty as the ones from the original recipe, but still very comforting and delicious!
I usually drop my wontons in a quick chicken broth, but I really loved the Sesame Sauce here – a quick little sesame paste condiment that takes less than a minute to assemble, and I imagine will be delicious with a great number of things. You can always substitute tahini or even peanut butter if you don’t have sesame paste on hand.
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I’d been eyeing Smashed Potatoes on Instagram forever, and I will never understand why I was waiting until now to put them together with a cheesy corn and pepper topping (reminiscent of “corn chili cheese toast” we used to have growing up in India).
These smashed potatoes (baby potatoes that are first boiled, then smashed, and then baked till crispy, almost frittered) are excellent by themselves, dipped into a nice garlicky aioli, or under a soft boiled egg (you know I try to put an egg on everything!). I imagine they would make a wonderful base for a “chaat” (savory Indian street food), topped with spiced yogurt, tamarind chutney and chaat masala (you’ll see that soon enough on the blog). A great side with meat or fish, too, although I have yet to try it.
Make just the potatoes, or top with anything that strikes your fancy, and enjoy the salty, fatty goodness of it all!
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This is a template to employ some good ol’ chop therapy, clear out your fridge, and make some soup while you are at it. I call this a template because the base recipe can be adapted to any ingredients you have on hand that you want to use up, that have nowhere else to go. Random sausage links, throw them in. 2 ugly carrots, sure. Stale baguette that’s too dry to do anything with, absolutely! Old can of black beans with no future, use it up!
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Sakkarai Pongal is a rice and lentil pudding sweetened with jaggery, spiced with ground cardamom and tempered with cashews and raisins, a Tamil delicacy made for its eponymous festival, Pongal! This is the sweet variation of Ven Pongal, which is savory (tempered with cashews and black peppercorns), and usually made all year round.
It’s a warm, sweet and comforting pudding, and can be made as simple or as decadent as you prefer, simply by adding more ghee (clarified butter) and dry fruits and nuts. A friend of mine made this for Makar Sankrant/Pongal over a decade ago, and it still remains one of my favorite Indian desserts of all time!
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